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Beetroot, pumpkin and goat's cheese tarte tatin
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Vegetarian tarte tatin: A delicious, budget-friendly twist on pizza.
Ingredients:
  • 800g pumpkin, peeled, cut into 2cm pieces
  • 9.20 gm olive oil
  • 2 sheets frozen puff pastry, partially thawed
  • 450g can baby beetroot, drained, halved
  • 80g goat's cheese, roughly crumbled
  • 62.50 ml roughly chopped fresh flat-leaf parsley leaves
  • 2 tsp balsamic vinegar glaze
Instructions:
  • Preheat your oven to 220°C/200°C fan-forced. Place the pumpkin in a baking dish, drizzle with half of the oil, season with salt and pepper, then toss to coat. Roast for 25 minutes until tender. Transfer to a large plate and let cool for 10 minutes.
  • Prepare the cake pans by greasing them and lining the bases and sides with baking paper. Lay out the pastry sheets and cut out two 20cm rounds using a small sharp knife. Spread pumpkin and beetroot on the bottom of the pans, then top with a pastry round, folding the edges. Brush with oil and bake for 20-25 minutes until golden and puffed. Let it cool for 5 minutes before flipping onto a board or serving platter.
  • Finish the tarts by adding goat's cheese and parsley on top, drizzle with balsamic glaze, and serve.

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